New Test

Serves 1

Prep time

5 Minutes

Cook Time

8 minutes

This week’s recipe comes from Functional Nutritionist Brigid Titgemeier’s blog, Being Brigid. This small shot has mega health benefits, due to the powerful anti- inflammatory nature of turmeric. The recipe also includes black pepper, which helps to increase the active curcuminoid compounds within turmeric and can support healthy stomach acid secretion, which is vital for good digestion. If you’d like to avoid sugar from the coconut water, simply replace it with water and/or some extra lemon juice. Try one of these turmeric shots for a natural pick-me-up, any time of the day. Click here to view PDF version.

Ingredients

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)
  • 1 red onion, diced
  • 2 yellow bell peppers, diced
  • 2 sweet potatoes, diced into 1/4 inch cubes
  • 1/2 cup frozen corn
  • 5 celery sticks, diced
  • 7 cloves of minced garlic
  • 1 tablespoon minced ginger
  • 2 heaping tablespoons curry powder

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)
  • 1 red onion, diced
  • 2 yellow bell peppers, diced

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)
  • 1 red onion, diced
  • 2 yellow bell peppers, diced

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale

Tarragon Dressing

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
Preparation
1
Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

2
Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

3
Add in the rest of your ingredients.

4
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6
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7
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender


.
8
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

9
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

10
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

11
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

12
Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

This week’s recipe comes from Functional Nutritionist Brigid Titgemeier’s blog, Being Brigid. This small shot has mega health benefits, due to the powerful anti- inflammatory nature of turmeric. The recipe also includes black pepper, which helps to increase the active curcuminoid compounds within turmeric and can support healthy stomach acid secretion, which is vital for good digestion. If you’d like to avoid sugar from the coconut water, simply replace it with water and/or some extra lemon juice. Try one of these turmeric shots for a natural pick-me-up, any time of the day. Click here to view PDF version.

1

Heat a small sauté pan over medium-high heat. Add the pine nuts and stir frequently until fragrant and toasted, about 3 minutes. Remove from heat and set aside.

2

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

3

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

4

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

5

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

6

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

7

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

8

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

9

In a medium bowl, mix together the almond flour, tahini, sesame seeds, coconut, date nectar, and vanilla. Mix with a wooden spoon or a spatula until all the ingredients are combined.

Best when fresh. Any leftovers will keep in the refrigerator up to 2 days. 

Nutritional Analysis Per Serving: Calories:, Fat: 627 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Fiber: 5 g, Protein: 29 g, Carbohydrates: 20 g, Sodium: 302 mg